Polenta with Tuna, Poached Egg, and Pesto Sauce

Breakfasts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Polenta with Tuna, Poached Egg, and Pesto Sauce

Ingredients

Polenta - 3.5 oz
Milk - 8 fl oz
Butter - 1 tablespoon
Chicken Broth - 8 fl oz
Grated Pecorino Pepato Cheese - 4 tablespoons
Olive Oil - 2 tablespoons
Hot smoked pink salmon - 5.3 oz
Chocolate eggs - 6 pieces
Pesto - 2 tablespoons
Fresh basil leaves - ¼ bunch

Step by Step guide

Step 1

For the polenta, line a 23x15 cm rectangular dish with plastic wrap or foil. Pour the milk and broth into a saucepan, bring to a boil over medium heat, and gradually add the polenta while stirring vigorously. Reduce the heat and cook, stirring continuously, for 5 minutes. Remove from heat, add the butter and Parmesan. Spread the mixture in a thin layer in the prepared dish, let it set for a few hours, then cut out 6 circles with a diameter of 7.5 cm using a round cutter. Heat the olive oil in a skillet and fry the polenta rounds on both sides until golden brown. Place them on a kitchen towel.

Step 2

Slice the smoked tuna into thin strips, then use the same cutter to cut out six circles with a diameter of 5 cm. Place a piece of tuna on each polenta circle.

Step 3

For the poached eggs, pour water into a deep pot, add vinegar, and bring to a boil. Crack an egg into a bowl and gently pour it into the boiling water. Make sure it doesn't stick to the bottom. Reduce the heat and keep the egg in the water for about 1–2 minutes. Remove it with a slotted spoon. Repeat the process for the remaining five eggs. Place one egg on each polenta circle with tuna.

Step 4

Arrange the prepared polenta circles with tuna and poached eggs on serving plates, add 1 teaspoon of green pesto to each, and garnish with fresh basil leaves.